This sh*t is bananas, B-A-N-A-N-A-S!
What do you do with brown bananas? You throw them out. KIDDING! You obviously make some sort of banana baked good.
Years ago when I started this journey, I had wanted to make this a food blog so I had looked for a ton of clean and healthy recipes. One of those was a banana bread recipe from The Science of Eating (I do not know anything else about this site other than it is the source of the recipe). I had searched all over the internet for a banana bread with chia seeds and finally found one. I fell in love after the first time I made it. It was so moist that it was incredible. DISCLAIMER: do not make this if you want a real savoy banana bread. You will not get that. This definitely has a “healthy” taste to it. My mother literally spit it out. (insert: crying laughing emoji).
The main thing is that it is VEGAN. I know, you don’t have to say anything. I am one of the farthest people from veganism. It’s not about the meat for me but more about cheese. I could never live without cheese!!! I was shocked that I enjoyed it as much as I did. There is something about swapping the eggs and cow’s milk for chia seeds and almond milk. The thing I loved the most was the simplicity of it. It was so easy and quick to make.
So earlier today, I was staring at these 3 brown bananas on the kitchen table and thinking what I could make. I decided on the bread since I loved it and haven’t made it in years… yes, years! Seeing as it is September and the temperature is cooling, I decided to tweak it a little bit. I swapped the original soy milk for almond milk — only because I didn’t have soy at the house and I heard baking with almond is better anyway for taste and texture (don’t quote me on that). The MAJOR change was I added some spices. There is cinnamon, cloves, and nutmeg. I sprinkled them all into the batter as well as on top of the bread. There was no measuring involved but rather adding more or less depending on the spice. Play around and see what you like.
OH GOODNESS – those spices are life. Not only did they smell the kitchen up with a wonderful autumn scent, they took the bread to a new level! Never again will I make plain bread again.
I made two batches since one batch calls for 2 bananas and I had 3. I made 1 full and 1 half. The full was a loaf and the half was 12 mini-muffins. Of the ingredients I used, 1/12 of the loaf has 118 calories, 3g fat, 3g protein, 21 CHO, and 2g fiber. For the muffins, divide it in half. The gadget I use for the recipe uses standard information so the numbers are a little off.
- 2 cups of Whole Wheat Flour
- 2 Tbsp Chia Seeds
- 1/3 cup Stevia in The Raw
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1/3 cup chopped Walnut
- 2 Bananas
- 1/2 cup Almond Milk
- Preheat oven to 350°F.
- Put the flour, chia sees, Stevia, baking powder, baking soda, and salt in a medium sized bowl.
- Add the bananas and milk then beat at a low speed until everything is incorporated.
- Add 1/2 to 1/3 of the walnuts and sprinkle spices as desired
- Spray a bread pan with cooking spray or grease with coconut oil.
- Pour the mixture into a greased pan and top with rest of the walnuts
- Bake for 45 minutes or until golden brown (test by inserting toothpick into the center and if it comes out clean then it is done).
- Cool in pan for a couple minutes then place onto cooling rack to complete cooling process.
- I calculated my own nutrition information
- If you make mini-muffins, one full recipe will make 24 muffins.